INGREDIENTS

INSTRUCTIONS

Start off by washing the chicken and placing it skin side down on a plate
(you can remove the skin if you want). Now, depending on how spicy you want
it, coat the chicken with Cayenne pepper until very red (I use a LOT of
Cayenne in mine). Don't worry about getting it too hot, since this is the
majority of the pepper you are going to add and it will cook into the rest
of the dish. Turn the chicken pieces over and lightly coat the skin side.
Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a large heavy cast iron or aluminum pot
(don't use thin aluminum or stainless steel since the rice will tend to
stick and burn if you're not really careful). Place the flour in a paper
bag (season the flour lightly with salt, cayenne pepper, black pepper,
garlic powder, etc). Place a couple of pieces of chicken at a time into the
bag and shake to coat.
Fry the chicken in the oil until golden brown. Don't worry about cooking it
all the way through just yet. Remove the chicken. Now place the onions,
celery, garlic and bellpepper into the pot (along with a bit more oil if
necessary) and saute them until the onions are transparent, scraping the
bottom of the pot often. Add the rosemary, thyme and parsley and cook for a
minute or so.
Place the sausage slices, chicken, and a little water into the pot and mix
well with the vegetables. Turn heat low, cover and simmer for about 30
minutes (until the chicken is tender). Stir the mixture frequently, always
scraping the bottom to keep things from burning (break the chicken up a bit
with the spatula as it cooks. It should break up naturally as the dish
cooks, but this just helps things a little). When the chicken is cooked,
add the washed rice and stir it into everything for a couple of minutes.
Pour the warm beer and the water in and stir things for another minute or
so. Taste it at this point and adjust the salt if necessary. Now, keeping
the heat low, cover the pot and cook until the rice is tender (anywhere
from 30 minutes to an hour). Stir the mixture every now and then, scraping
the bottom of the pot.
Posted to recipelu-digest Volume 01 Number 254 by James and Susan Kirkland
<kirkland@gj.net> on Nov 13, 1997

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